Thursday, July 12, 2012

The Case of Penne in a Creamy Sauce with Broccoli Olives and Pistachios. Plus A PURSE TO DIE FOR, the Book I'm In, Officially Launches Today!

This penne packs a pistachio protein punch!

As a tongue-twister, repeat the above sentence 5 times. To add variety to your veggie meals, include this recipe in your menus. 

Penne in a Creamy Sauce with Broccoli Olives and Pistachios

2 cups whole-wheat penne rigate
1-1/2 cups penne rigate
1 cup evaporated 2% milk
2 rounded tsps (for 2 cups) vegetable bouillon powder
1/3 cup grated Parmesan
1 head broccoli, in florets
3/4 cup Greek olives, pitted
1 cup roasted and salted pistachios, shelled
salt
1 tbsp capers
pepper

Cook the penne (add the whole-wheat penne to the pot first, bring back to a boil and cook for 1 min. before adding the regular penne). In the meantime, simmer together the evaporated 2% milk, vegetable bouillon powder and grated Parmesan until thickened. Just before the pasta is al dente, add the broccoli to the boiling water and cook until tender-crisp. Drain. Toss in the creamy sauce with the olives, pistachios and salt to taste. Plate. Sprinkle with the capers. Grind pepper on top to taste. Serves 4.


A PURSE TO DIE FOR

Here, you'll find a book description as well as editorial reviews. You can read almost 5 chapters!

If you don't have an e-reader, not to worry. Free apps for your computer or mobile device are available right on the Amazon site.



YOURS, BECKI GREEN. TO LEAVE ME (AND CYNTHIA) A MESSAGE, CLICK ON THE COMMENT BUTTON BELOW.

Sunday, July 1, 2012

The Case of Roasted Vegetable Salad

This rainbow is only missing purple and blue. I suppose you could add purple eggplant. I don't like eggplant. Weird for a vegetarian not to like eggplant, I know. Kinda like not liking brown rice or something. Which I do, by the way—like brown rice. But what would you add for blue? Not blueberries!

Roasted Vegetable Salad

2 zucchinis, chopped
1 yellow pepper, chopped
1 orange pepper, chopped
1 red pepper, chopped
2 tbsps olive oil
vegetable seasoning
2 tbsps lemon juice
salt

Toss the zucchinis, yellow pepper, orange pepper, red pepper, olive oil, and vegetable seasoning to taste on a 9" by 13" pan. Broil for 5 min. Transfer the roasted vegetables and juices to a bowl and stir in the lemon juice. Salt to taste. Chill. Serves 4.


YOURS, BECKI GREEN. TO LEAVE ME (AND CYNTHIA) A MESSAGE, CLICK ON THE COMMENT BUTTON BELOW.